Making ravioli

The uncooked ravioli may be refrigerated or frozen in single layers between sheets of baking paper.

Lightly brush a little water or egg around each mound of filling.

Place the second sheet of pasta on top and press firmly around each mound to expel any air and to seal. Using a rolling cutter or biscuit cutter, cut out each ravioli.

Alternatively, use the ravioli cutter on a pasta machine. Place two pasta sheets into the floured machine and two mounds of filling in the grooves. Turn the handle of the machine to cut.